For The Dough

• 4 star anise
• 2 cinnamon sticks
• 3 cups water
• 1½ sticks unsalted butter, cubed
• 2 vanilla beans, halved & split
• 1 cup cake flour
• 2 cups all-purpose flour
• 2¼ tsp kosher salt
• 3 tbsp sugar
• ¹⁄₈ tsp baking powder
• 6 large eggs

For Frying

• canola oil heated to 350º

For Serving

• 1 cup sugar mixed
• 1 tsp cinnamon
• melted chocolate

Special Equipment

• mesh strainer
• stand mixer with paddle attachment
• heavy-bottom stock pot
• candy thermometer
• piping bag
• spider strainer

Prepare Dough

1. In a large pot over medium heat, toast the cinnamon sticks and star anise just until you can smell the aroma, 30 seconds to 2 minutes
2. Add water, butter and vanilla beans. Bring to a simmer.  Then strain the liquid and return ingredients to the pot and bring back to a simmer
3. In a bowl, mix together the two flours, salt, sugar and baking powder and add to the pot and stir with a wooden spoon. Reduce heat to medium-low, and cook 35-40 seconds while stirring constantly until the mixture forms a soft, non-sticky dough
4. Transfer hot dough to a stand mixer with a paddle attachment. Allow mixer to process a few seconds on a low setting to release a bit of steam before adding eggs slowly, one at a time, and process each egg before adding the next.  Increase mixer speed and mix until the dough just comes together
5. Transfer to a piping bag fitted with a medium star tip

Fry, Roll in Sugar-Cinnamon & Serve

1. Heat a large, heavy-bottomed stock pot filled halfway with canola oil to 350º
2. Pipe dough into hot oil, in about 8" - long pieces. Fry until golden brown, about 5 minutes
3. Transfer to a paper towel-lined plate, and allow to absorb excess oil for a few seconds
4. While churros are still hot, toss in cinnamon-sugar mix and serve with warm melted chocolate